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Träipen
Träipen, sometimes treipen, is the Luxembourg variant of black pudding. The sausages are traditionally prepared from hog's head (or offal and any other scraps of pork) and fat, blood, and (winter) vegetables (such as white cabbage and onions). Other ingredients include white bread and mostly regional spices, that always include savory, and a hint of caraway. There are many variants to local recipes for its preparation but basically the meat and fat are boiled with salt, then minced and mixed with the finely ground vegetables. Fresh blood is added together with breadcrumbs and spices, and the mixture is put into larger intestine casings. The sausages are then boiled for 15 minutes in a large saucepan until cooked (when punctured, only clear liquid should emerge). , ''RTL.lu''. Retrieved 1 December 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Träipen W
Träipen, sometimes treipen, is the Luxembourg variant of black pudding. The sausages are traditionally prepared from hog's head (or offal and any other scraps of pork) and fat, blood, and (winter) vegetables (such as white cabbage and onions). Other ingredients include white bread and mostly regional spices, that always include savory, and a hint of caraway. There are many variants to local recipes for its preparation but basically the meat and fat are boiled with salt, then minced and mixed with the finely ground vegetables. Fresh blood is added together with breadcrumbs and spices, and the mixture is put into larger intestine casings. The sausages are then boiled for 15 minutes in a large saucepan until cooked (when punctured, only clear liquid should emerge). , ''RTL.lu''. Retrieved 1 December 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luxembourgian Cuisine
Luxembourg's cuisine reflects Luxembourg, the country's position between the Latin and Germanic peoples, Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italy, Italian and Portugal, Portuguese immigrants. As in Germany, most traditional, everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated French cuisine, French fare. Food Luxembourg has many delicacies. In addition to French ''pâtisseries'', cake and fruit pies, local pastries include the ''Pretzel, Bretzel'', a Lent speciality; ''Quetscheflued'', a ''zwetschge'' tart; ''verwurelt Gedanken'' or ''Verwurelter'', small sugar-coated doughnuts; and ''Äppelklatzen'', apples ''en croûte''. Luxembourg's cheese speciality is ''Kachkéis'' or Cancoillotte, a soft cheese spread. Fish from the local rivers such as trout, Northern pike, pike, and crayfish are the basis for dishes such as ''F'rell am Rèisle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Sauce
Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets. Preparation Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill. Sugar and spices such as cinnamon, allspice, and even Red Hot candies may be added for flavor. Lemon juice, citric acid, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buergbrennen
Buergbrennen is a celebration centred on a huge bonfire which takes place on the first Sunday in Lent in Luxembourg and surrounding areas. In Germany it is called ''Burgbrennen'', in France and Belgium it is known as the ''dimanche des Brandons''. It is based on old traditions representing the end of winter and the coming of spring."Die Geschichte des Buergbrennens" , ''Neuspelter Buergbrenner a.s.b.l.''. Retrieved 22 February 2011. Etymology The word "brennen" or ''burg'' originates from the Latin ''burere'' to burn. In the south of , the day is still known as ''dimanche des Bures''.History ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
All Saints’ Day
All Saints' Day, also known as All Hallows' Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas, is a Christian solemnity celebrated in honour of all the saints of the church, whether they are known or unknown. From the 4th century, feasts commemorating all Christian martyrs were held in various places, on various dates near Easter and Pentecost. In the 9th century, some churches in the British Isles began holding the commemoration of all saints on 1 November, and in the 9th century this was extended to the whole Catholic church by Pope Gregory IV. In Western Christianity, it is still celebrated on 1 November by the Roman Catholic Church as well as many Protestant churches, as the Lutheran, Anglican, and Methodist traditions. The Eastern Orthodox Church and associated Eastern Catholic and Eastern Lutheran churches celebrate it on the first Sunday after Pentecost. The Syro-Malabar Church and the Chaldean Catholic Church, both of who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Midnight Mass
In many Western Christian traditions Midnight Mass is the first liturgy of Christmastide that is celebrated on the night of Christmas Eve, traditionally beginning at midnight when Christmas Eve gives way to Christmas Day. This popular Christmas custom is a jubilant celebration of the Mass or Service of Worship in honour of the Nativity of Jesus; even many of those Christian denominations that do not regularly employ the word "Mass" uniquely use the term "Midnight Mass" for their Christmas Eve liturgy as it includes the celebration of Holy Communion. History The tradition of a midnight Vigil on the eve of Christmas began in the East, and was observed in the late fourth century in Jerusalem by a Christian woman named Egeria on the night of January 5. The tradition reached the Western world in the year 430 under Pope Sixtus III in the Basilica of St Mary Major. By the twelfth century, the practice of midnight Mass had become more widespread as all priests had been granted the facu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cologne
Cologne ( ; german: Köln ; ksh, Kölle ) is the largest city of the German western States of Germany, state of North Rhine-Westphalia (NRW) and the List of cities in Germany by population, fourth-most populous city of Germany with 1.1 million inhabitants in the city proper and 3.6 million people in the Cologne Bonn Region, urban region. Centered on the left bank of the Rhine, left (west) bank of the Rhine, Cologne is about southeast of NRW's state capital Düsseldorf and northwest of Bonn, the former capital of West Germany. The city's medieval Catholic Cologne Cathedral (), the third-tallest church and tallest cathedral in the world, constructed to house the Shrine of the Three Kings, is a globally recognized landmark and one of the most visited sights and pilgrimage destinations in Europe. The cityscape is further shaped by the Twelve Romanesque churches of Cologne, and Cologne is famous for Eau de Cologne, that has been produced in the city since 1709, and "col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casing (sausage)
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The material is then shaped via a continuous extrusion process – producing a single sausage casing of indefinite length – which is then cut into desired lengths, usually while the extrusion process continues. Natural casings Origin Natural sausage casings are made from the sub-mucosa of the small intestine of meat animals, a layer of the intestine that consists mainly of naturally occurring collagen. In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt by hand or with machinery; today they are primaril ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small landlocked country in Western Europe. It borders Belgium to the west and north, Germany to the east, and France to the south. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of several EU institutions, notably the Court of Justice of the European Union, the highest judicial authority. Luxembourg's culture, people, and languages are highly intertwined with its French and German neighbors; while Luxembourgish is legally the only national language of the Luxembourgish people, French and German are also used in administrative and judicial matters and all three are considered administrative languages of the cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' ( cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main flow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satureja
''Satureja'' is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. It is native to North Africa, southern and southeastern Europe, the Middle East, and Central Asia. A few New World species were formerly included in ''Satureja'', but they have all been moved to other genera. Several species are cultivated as culinary herbs called savory, and they have become established in the wild in a few places. Description ''Satureja'' species may be annual or perennial. They are low-growing herbs and subshrubs, reaching heights of . The leaves are long, with flowers forming in whorls on the stem, white to pale pink-violet. Ecology and cultivation ''Satureja'' species are food plants for the larva of some Lepidoptera (butterflies and moths). Caterpillars of the moth ''Coleophora bifrondella'' feed exclusively on winter savory (''S. montana''). Savory may be grown purely for ornamental purposes; members of the genus need sun and well-drained soil. Uses Bot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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